Measurement of fat and moisture in air-dried bread by near infrared reflectance

Near infrared calibrations have been derived and used routinely for a year in the measurement of fat and moisture in air‐dried bread. First and second derivative calibrations were obtained using a Pacific Scientific mark II scanning spectrophotometer on samples sent from all over South Africa to the Wheat Board for analysis. Prediction analysis performed on further bread samples gave standard errors of prediction (s.e.p.) of 0.12% fat and 0.13% moisture.